Well as life gets even crazier (is that possible?) I need easy and effective for feeding the family on what has become known as #Dessertsundays on my social media pages. We try to have family dinner as a regular on Sundays with the extended family which is ever growing and ever hungry it would appear. And what is Sunday Dinner without the yummy dessert to finish? So this is a very quick dessert option if you plan ahead a little. Make your pastry shell, organise the cooked plums and you simply assemble just prior to serving. You know I love Vanilla Bean Pastry, it stars in most of my tart recipes, and in my books as the go-to pastry shell. Hope you enjoy!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 batch Vanilla Bean Pastry Vanilla Bean Pastry
- 2 Kilo plums, halved and pitted (A mixture of varieties is nice)
- 1/4 Cup golden caster sugar, approx
- Juice 1 lemon
- 2 tbsp Vanilla - Bean Paste vanilla bean paste BUY
- 1 Vanilla - Beans vanilla bean, split lengthwise BUY
- 500 g mascarpone
- 200 g sour cream or creme fraiche Homemade Creme Fraiche or Sour Cream
- 3 tbsp pure maple syrup
- Ice cream to serve
Prepare pastry shell as directed and blind bake up to 2 days in advance. (You will only need 1/2 the batch of Vanilla bean pastry.)
Preheat oven to 180℃ and line a ceramic baking dish with paper.
Prepare plums as directed and place into a large bowl with sugar, juice, 1 tbsp vanilla bean paste and the split vanilla bean. Toss gently to coat the plums with other ingredients. Allow to rest whilst oven heats.
Pour plums into the prepared baking dish and roast for 20-30 minutes until fragrant and soft, but still holding their shape. (This will vary slightly depending on the variety of plums used.)
Reserve the syrup from the plums and allow plums to cool completely. This also can be done up to 2 days in advance.
To prepare mascarpone cream, place mascarpone, the remaining vanilla bean paste and maple syrup into TM bowl and whip 10-20 sec/Butterfly/speed 4 or until holding stiff peaks. (Don’t over whip as it will separate.)
Fold in the sour cream by hand until well combined.
Spread the cold pastry shell with mascarpone mixture, top with the plums ensuring you have plenty of reserved syrup to drizzle over the top.
Serve immediately with ice cream if desired!